Vegan Hot Chocolate Cookies
Soft and chewy vegan hot cocoa cookies with mini marshmallows and chocolate chips.
Ingredients
- 1 Tablespoons Ground flax seeds
- 2 Tablespoons Cold water
- 200 g Vegan margarine (¾ cup + 1 tablespoon) the spreadable type, not the block
- 150 g Caster sugar (¾ cup)
- 100 g Soft light brown sugar (½ cup)
- 1 Teaspoon Vanilla extract
- 260 g Self-raising flour (2 cups)
- 60 g Cocoa powder (⅔ cup)
- 100 g Dairy-free chocolate chips (~½ cup)
- 50 g Vegan mini marshmallows (~2oz)
Instructions
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Preheat your oven to 180℃/350℉ (or 160℃/325℉ for fan or convection ovens).
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Line a large baking tray or two with baking paper.
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In a small mug or bowl, mix together the flax seeds and water. Let it sit for 5 minutes or so until thick. Set aside for now.
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In a large bowl, mix together the margarine, caster sugar and soft light brown sugar. Stir in the flax seed mixture along with the vanilla extract.
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Add the self-raising flour and cocoa powder to the bowl and mix. When it's starting to stick together, use your hands to press it all into a ball of dough.
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Add the chocolate chips and marshmallows and gently knead them into the dough with your hands.
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Divide the cookie dough into 12 pieces and roll each piece into a ball. Gently flatten the balls to make discs that are roughly 1 inch thick.
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Place the cookies on the tray, leaving a bit of space in between to allow for spreading. Top with extra marshmallows and chocolate chips if desired.
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Bake for 10-12 minutes, until the cookies are firm around the edges and wobbly on the inside. They'll look a bit underbaked but will firm up as they cool so trust the process!
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Leave the cookies to cool completely before removing them from the tray.
Recipe Video
Recipe Notes
- Store in an airtight container for up to 5 days.